Today I made potato soup (with broccoli and corn), which is what occasioned the creation of this blog. It's not very pretty, photograph it in the light from the window though I may, HOWEVER, it's an excellent thing to make if you are perpetually tired because there's no way, in my experience, to make a small amount of potato soup. The above container went into the freezer for next time I'm too tired to cook and I still probably have about a week and a half's worth of soup left or something. I used six potatoes. It is also difficult to make really bad. As long as you have a) the quantity of potatoes desired and b) at least enough liquid to cover all the potatoes, you're probably going to be find.
My, uh, "recipe" for potato soup is as follows:
-potatoes
-stock of some kind, chicken bullion is what I use but whatever works for you, make it a vegetable stock and the basic recipe is vegetarianÂ
-milk of some kindÂ
-seasoning, obviously, i use lots of garlic, salt, pepper, Italian seasoning mix, rosemary, and dill, but you can use literally whatever, just salt and pepper is fine if that's what you like, I really recommend some garlic though
optional:
-other vegetables if you want, whatever's on hand, carrots, onions, broccoli, corn, anything you like
-some beans or meat or something if you need more protein
-cheese, whatever kind you like
-greek yoghurt for more Creamy Tangy Taste (I always have some on hand bc i use it a lot but if you don't have any DO NOT WORRY just skip it, you'll be fine)The process:
-cut up the potatoes into like whatever size is bite-sized for you, and any other raw vegetables if you're gonna do others
-if youâre using onion, cook it first, you probably know the drill, just until itâs translucent and stuff
-chuck in raw ingredients and liquid and some seasoning
-regarding quantity, youâre probably gonna want ABOUT one cup of stock for each large potato, but the easiest way is just put in as much stock as covers the potatoes, add in a little more, then put in enough milk to make it look creamy
-cook (not to boiling, it will burn, just on low simmer) until you can stick a fork in the potatoes but you canât easily cut them with the fork
-put in the cooked ingredients, cheese, and yoghurt if you're using it
-cook everything together until the potatoes can be easily cut with a fork
-taste it and see if it needs more seasoning, add more if it needs more, cook a little bit more if you seasonÂ
-OPTIONAL: if it's not thick enough (it usually isn't for me but ymmv), take some of the soup broth in a separate cup, mix in like a tablespoon of flour, then put that whole gluey mess back into the soup pot and stir
-if it's still not thick enough within ~5 minutes, repeat process, BUT do give it like five minutes because it will cook up thicker than you think.
-IF you overthicken it, it's okay, just put some more broth or milk in.
-taste it again to make sure it's good, there, you're done, congratulations on your soup!
SUPER OPTIONAL: every fancy potato soup recipe tells you to use an immersion blender to make your soup ~smooth~, by blending it partly but not all the way. I have never done this before but I recently acquired a baby immersion blender and so I tried it this time. I can report that it makes your soup smoother but it will still taste fine without this step. No worries.
I use this basic procedure for a whole range of potato-based soups, which helps it from being too boring.
Also, honestly, any basic soup you want to make, âbrown anything that needs browned in the bottom of the pot, add liquid and raw ingredients, season, cook until almost done, add any cooked ingredients, finish by cooking for a little while togetherâ will get the job done and you can use a variety of different taste to keep yourself from getting bored. Itâs very handy.